Name: Osso Buco alla Milanese
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 600 g Veal Shanks, cross-cut pieces; 1 tsp Salt, divided; ½ tsp Ground Black Pepper, divided; 2 tbsp All-Purpose Flour, for light dusting; 2 tbsp Olive Oil; ½ cup Brown Onion, finely chopped; ½ cup Carrot, finely chopped; ⅓ cup Celery, finely chopped; 3 clove Garlic, 2 for braise, 1 for finish; ½ cup White Wine, dry white wine; ½ cup Tomato Puree; 1½ cup Water, for braising; ¼ cup Parsley, finely chopped

2 hr 5 mintotal

55 min hands-on1 hr 10 min hands-off

Prep 20 min · Cook 1 hr 45 min

Serves: 2
Difficulty: Hard
Spice: None

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Method

Season the veal shanks with part of the salt and black pepper powder, then dust lightly with all-purpose flour.
Heat olive oil in a heavy pan. Brown the veal shanks on both sides, then remove them to a plate.
Add onion, carrot, and celery to the same pan. Cook until softened.
Add 2 chopped garlic cloves and cook briefly until fragrant.
Pour in white wine and simmer briefly while scraping the bottom of the pan.
Add tomato puree, water, remaining salt, and remaining black pepper powder. Return the veal shanks to the pan.
Cover and braise on low heat until the meat is very tender and the sauce is rich.
Mix parsley with the remaining chopped garlic and sprinkle over the dish before serving.

How to tell it's done

The meat should be fork-tender, and the sauce should be rich, glossy, and spoonable.

Getting it right

Tip

Keep the simmer gentle; a hard boil can make the meat tighten before it becomes tender.

What to serve it with

Serve with Risotto alla Milanese, polenta, or bread.

Common mistakes

The veal tightens or the sauce reduces too fast.: Brown the shanks first, then braise covered on low heat and add a little water if the pan dries.

Substitutions

Do not rush the braising step; veal shanks need slow cooking to become tender.
If avoiding wine, use water as a practical fallback, but the flavor will be less traditional.
Serve with risotto or polenta to absorb the sauce.

Storing and reheating

Refrigerate osso buco with its sauce for up to 4 days. Reheat gently until hot through; freeze for up to 2 months.

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